Smothered pork chops from Grandbaby Cakes by Jocelyn Delk Adams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

  • anya_sf on February 05, 2021

    I cooked 3 large (12 oz each) bone-in chops sprinkled with seasoned salt. Used less oil to brown them. Added a bit of chicken broth to help scrape up the browned bits, then a little extra oil to saute the onions. For the roux, I wasn't sure if the "remaining" flour was just the 1 Tbsp (which is what it seemed like) or also what was left from dredging the chops (quite a bit). 1 Tbsp wasn't going to thicken 3.5 cups liquid - I ended up using about 4 Tbsp flour left from dredging the chops. After 35 min of simmering covered, the gravy was somewhat thick, but not as much as I'd have liked. I think it isn't meant to be very thick. The ample amount of gravy was really tasty over rice, not spicy at all, just well seasoned. Pork chops were also flavorful and fairly tender. Next time I'll just thicken the gravy to my preference.

  • anya_sf on February 04, 2021

    Can use seasoned salt instead of Kosher salt. Optionally serve over rice.

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